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Entrées|Latin Twist|Lunch

Cranberry, Kale and Quinoa Stuffed Poblano Peppers and Duck Tacos



  • 2 Poblano peppers
  • 3 cups kale, chopped
  • 3/4 cup dried cranberries
  • 2 Tbsp canola oil
  • 1/4 cup cilantro, fresh, finely chopped
  • 1/2 head of roasted garlic, chopped
  • 2 Tbsp cream cheese
  • 1/2 cup pepper jack cheese, shredded
  • 1/2 cup quinoa
  • 2 cups water
  • Salt and pepper to taste
  • Duck Breast Taco:
  • 1 duck breast
  • 2 corn tortillas, grilled
  • 1/4 cup cranberry and apple salsa*
  • 2 Tbsp cranberry chipotle sour cream*
  • Salt and pepper to taste


  • Roast Poblano peppers over open flame then cool, cut in half, deseed and set aside.
  • Cook quinoa with water, salt and pepper, then cool. Roast garlic, then cool.
  • Saute kale in canola oil until wilted, approximately 3 minutes, and then cool.
  • Combine cooked quinoa, kale, cranberries, cheeses, cilantro and roasted garlic; season with salt and pepper to taste and mix well.
  • Stuff halved Poblano peppers with this mixture. Place on a sheet pan and roast at 350 degrees for 10-12 minutes. Serve hot with tacos.
  • Duck Taco: Score skin side of breast with cross pattern. Season duck breast with salt and pepper and sear in a saute pan skin side down until all fat is rendered out.
  • Flip over and cook for additional 3 minutes until medium rare; set aside to rest.
  • Slice duck thinly on a bias, lay slices on the grilled tortillas, top with cranberry apple salsa and drizzle with cranberry chipotle sour cream.
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